Lángos is a classic Hungarian fried bread, sold everywhere by street carts and vendors. It can be topped with a variety of ingredients, or eaten as it is. This version with pizza dough works great when you are cooking outside.
Pour plenty of oil into a frying pan suitable for cooking on fire.
Wait until the oil is hot enough, you can check this by sticking a small stick in the oil. If there are small bubbles around it, it is ready.
2
Roll out the pizza dough, and cut the dough into medium squares.
Pull it a little on all sides, and place it carefully in the pan with the hot oil.
Fry until the dough bubbles and becomes fluffy and golden brown.
Pour out the oil, add some butter, and fry the mushrooms with salt and pepper.
3
Whisk the feta cheese with the creme fraiche. (I often do this in advance, and take the ingredients I use in small boxes with me).
Spread the feta cream on the finished deep-fried Langos, and top with butter-fried oyster mushrooms, a little lemon squees and some chives.
